Cauliflower and Chickpea Curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 176.2
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 591.7 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 7.2 g
- Protein: 8.9 g
View full nutritional breakdown of Cauliflower and Chickpea Curry calories by ingredient
Introduction
Tasty and healthy, especially if looking for a vegetarian main course. Not too spicy. Serve with rice Tasty and healthy, especially if looking for a vegetarian main course. Not too spicy. Serve with riceNumber of Servings: 6
Ingredients
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1 small cauliflower head
2 teaspoons olive oil
1 medium onion, finely chopped
1 large carrot, finely chopped
2 cloves garlic, minced
2 tsp fresh ginger root, minced
1 1/2 tsp. curry powder
1/2 tsp. salt
1/8 tsp. ground cloves
2 cups canned garbanzo beans, drained
2 cups canned tomatoes, diced
1 cup frozen peas
1/2 cup plain non-fat yogurt
Directions
Serve with rice...
1- While rice is cooking, break the cauliflower into flowerettes and cook in boiling water for 5 minutes. Drain.
2- Finely chop the onion, carrot and garlic..keep items separate. Measure spices.
3- When rice is almost done, heath the oil in a very large skillet over medium heat. Add the onion and saute for 3 minutes.
4- Add the chopped carrot and saute for 5 minutes
5- Add the garlic, ginger, curry powder, salt and cloves and saute for 1 minute.
6- Add the chickpeas, tomatoes with juice, peas and cauliflower. Simmer for 5 minutes or until heated through.
7- Remove the skillet from the heat, stir in the yogurt and serve at once over hot rice.
Number of Servings: 6
Recipe submitted by SparkPeople user DENISED5.
1- While rice is cooking, break the cauliflower into flowerettes and cook in boiling water for 5 minutes. Drain.
2- Finely chop the onion, carrot and garlic..keep items separate. Measure spices.
3- When rice is almost done, heath the oil in a very large skillet over medium heat. Add the onion and saute for 3 minutes.
4- Add the chopped carrot and saute for 5 minutes
5- Add the garlic, ginger, curry powder, salt and cloves and saute for 1 minute.
6- Add the chickpeas, tomatoes with juice, peas and cauliflower. Simmer for 5 minutes or until heated through.
7- Remove the skillet from the heat, stir in the yogurt and serve at once over hot rice.
Number of Servings: 6
Recipe submitted by SparkPeople user DENISED5.